Mom'S Coconut Cream Pie Recipe

Name: Mom'S Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 4 Tbsp. cornstarch; 2 Tbsp. all-purpose flour; pinch of salt; 3 c. milk; 4 eggs, separated; 1 tsp. vanilla; 6 Tbsp. margarine; 1/2 c. coconut; 9-inch deep-dish pie shell, baked

Servings: persons

1
Combine sugar, cornstarch, flour and salt. Slowly add milk. Stir together well. Cook in heavy saucepan over medium heat until mixture thickens and coats the back of a wooden spoon. (Stir constantly while cooking this mixture.) Remove from heat. Beat egg yolks. Slowly add 1 cup of filling to egg yolks while stirring. Add egg yolk mixture to the remaining filling in saucepan. Cook over medium heat, stirring well, until filling thickens and a spoon leaves a trail in the filling when stirred. Add vanilla, margarine and coconut. Pour into baked shell. Use egg whites to make your favorite meringue. Top filling with meringue and bake at 350u00b0 for about 10 minutes or until meringue is browned.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. sugar, 4 Tbsp. cornstarch, 2 Tbsp. all-purpose flour, pinch of salt, and more.

Yes, Mom'S Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom'S Coconut Cream Pie

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